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Fried Eggs With Asparagus Parma-Style

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  Asparagus 1⁄2 Pound
  Butter 3 Tablespoon
  Eggs 8
  Ground pepper To Taste
  Salt To Taste

Clean the asparagus.
Prepare the asparagus sticks by snipping off the tough ends and peeling outer skins.
Tie asparagus together in 1 or 2 bunches with string or rubber bands.
Pour cold salted water 2 to 3 inches deep in an asparagus cooker, tall stockpot or old coffeepot, so that the asparagus stay upright in water.
Bring water to a boil.
Cover and cook over high heat 6 to 8 minutes, depending on size.
Drain on paper towels; remove string or rubber bands.
Divide asparagus into 4 bundles.
Place on 4 serving dishes.
Melt butter in a large skillet.
When butter foams, break eggs into skillet.
Season with salt and pepper.
Cook over medium heat until firm.
Place 2 eggs on top of each asparagus bundle.

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